Description
Rich, serious chocolatey brownies with portion control. Make the dry mix and then make a small batch of two brownies at a time, any time quick! Ghirardelli chocolate cannot go wrong in making the flavor of these brownies worth every bite!
Ingredients
Units
Scale
Brownie Mix
48oz. can of Ghirardelli Sweet Ground Chocolate5 cups flour2 cups sugar2 t. baking powder2 t. saltBrownies
2 T. butter, melted1/2 cup Brownie Mix1/8 cup Egg (yolk plus some egg white)Couple drops of vanillaInstructions
- Preheat oven to 350°. You will need a small glass bowl. Melt 2 tablespoons of butter in the microwave. Add 1/2 cup of Brownie Mix to the bowl. Add just a dash of vanilla. Stir that up good.
- Now, the egg is the one part that you must get right. This calls for only 1/8 cup of egg. First, crack your egg and separate the whites into a bowl. Put the yolk in a 1/8 measuring cup. Then beat your egg white a little, just so it doesn’t stick together as much. Then add egg white to fill up the 1/8 measuring cup. Add the 1/8 cup of egg, and then stir.
- Spread batter in a mini loaf pan. I use a smaller mini loaf (yes, there is a difference) to get my brownies slightly thicker. Bake for 18 minutes at 350°. Check and cook longer until the top has a full crust. No need to check the middle with a toothpick.
Notes
This mix will make 60 brownies. So, 30 batches of 2 brownies. The entire mix is about 15 cups total, so find a large container to store your mix. Ghirardelli Sweet Ground Chocolate is available on Amazon.com.